Raccoon Forks Farms newsletter – August 28, 2018

Well, it’s that mixed time of year when many human activities suggest autumn, but the weather – and the crops – still say summer! Can you believe September is right around the corner? We hope your school year is off to a great start, if school is part of your life in any way!

Thank you to all of you who completed our mid-season survey! We want to provide as good a CSA experience as we can for you, whether you’re getting shares of vegetables, eggs, frozen broiler chickens, or a combination thereof. Your feedback and suggestions are much-appreciated and we’ll use them as we think about next year’s CSA shares. In the meantime, if you haven’t completed the survey, yet, and would like to, please do!

Also, we want to mention that this was a mid-season survey – meaning that the “summer” season is far from over! Summer Vegetables shares continue through the week of October 15th, and Summer Eggs shares run through the last week of November. Frozen Broiler Chickens shares, of course, are always available.

At the Farms, we continue with our regular chores – harvesting, cleaning, packaging, and weeding being the most prevalent! One of the items in this week’s CSA vegetables boxes will be turnip greens – we’ve been thinning our turnip plants so that the turnips themselves have a chance to grow and fill out. They’ll take another few weeks to reach maturity, but in the meantime, the greens can be enjoyed! See below for a few recipe ideas.

We’re very happy to report that a number of crops that struggled in the spring – remember when we had too much cold weather, followed too quickly by too much rain and heat? – are doing a great deal better this fall:

Turnip greens are what they sound like – the green leaves of the turnip plant that grow above ground, while the turnip itself is the plant’s bulbous root (a thinner taproot grows below the turnip and is removed at harvest). Turnips are brassicas, related to cabbage, broccoli, and the mustards, among others. Like mustard greens, turnip greens have a slightly peppery flavor, but they’re milder than mustard greens. They’re also highly nutritious and a beloved part of the cuisine of the American south!

Storing

To store turnip greens, wash them thoroughly, then spin or pat them dry. Wrap them in towels or paper towels and refrigerate in a plastic bag or container until you’re ready to use them.

Maggie, our Assistant Farm Manager, is a great cook and recommends the following when preparing turnip greens: “These are delicious cooked with pork neck bones, ham hocks, or bacon. And also with white beans and a pinch of red pepper flakes in a wee bit of chicken broth.” A family recipe from our farm "family" to you - if you're comfortable cooking from general guidelines like these, this is definitely the way to go with your turnip greens!

If you prefer a more structured recipe, here’s one along the same lines:

Heat oil in skillet. Add diced bacon, frying until all fat is rendered (or simply add bacon fat if you have it). Remove bacon (discard or keep for other purposes), leaving fat in skillet. Add diced onion; sauté until translucent. Add garlic; sauté until just tender.

Pour broth into skillet, add red pepper flakes and sugar. Bring mixture to a boil; add greens. Stir and toss greens until well coated in broth. Reduce to a simmer and cook for 30-45 minutes - tossing occasionally with tongs. The greens will "cook down" and yield a flavorful liquor.

In a high-speed blender or food processor, blend all ingredients until a smooth consistency is reached. Taste and adjust seasonings to your preference. This will make about 12 oz. of hummus.

Can’t Eat It Now? Save It For (Much) Later!

Like other greens, turnip greens freeze well. You can blanch them and freeze them, plain; you can also cook them in your favorite turnip greens recipe, then freeze that, so it’s ready to go when you need it. Or, how about turnip greens pesto: